Fries of some sort had to be one of my very first recipes on my blog. If you know me, you know going out to eat means there will be fries on the table, its one of my all time favorite comfort foods and usually baking them at home is never quite the same as some golden fried perfection from a restaurant. I’ll order a salad but make no mistake I want a side of fries, so do my girlfriends who roll their eyes when I order them and then have zero problem helping me scarf them down…
Enter quarantine and we never went out to eat anymore, and “to go” fries are just never the same. Seriously, I have had some heated battles on the rule that you cannot open the drive thru bag to snack on fries on the way home. You cannot do it, you either pull over and eat immediately (a solid choice) or keep it sealed and try to preserve some semblance of crispiness for when you get home.
Cut to stocking up on a ton of produce because well quarantine, and since I hate wasting food, had a large bag of carrots and no where to go and well LOVE fries, I decided to give these so called “carrot fries” a go. They legit came out amazing, so crispy and full of flavor. I love using Trader Joes garlic infused olive oil in recipes and this one worked perfectly. You can of course sub fresh chopped garlic in regular olive oil or use garlic powder in a pinch. To me, the single most important thing with baking fries at home is using parchment paper, for years I used foil to line my baking sheets and the fries stick to it and never toss well and end up mushy and gross. The parchment is a game changer – the carrots are full of nutrients and fiber. Fries everyday? Why not…
Crispy Baked Carrot Fries
Equipment
- Rimmed Baking Sheets
Materials
- 5 Carrots
- 1 & 1/2 tbsp Olive Oil I used TJ's garlic infused for extra flavor
- 2 tbsp Parmesan Cheese grated
- 1 tbsp Parsley chopped
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the oven to 425 degrees and prep 2 rimmed baking sheets with parchment paper
- Wash and peel (if desired, you don't need to peel) your carrots, cut in half and then slice in half again so you have even looking fry slices.
- Toss the carrots with the oil, cheese, salt and pepper
- Roast on two baking sheets without crowding the pan for 20 mins, rotate halfway between cooking and give each tray a quick flip to evenly crisp your fries.
- Sprinkle warm fries with extra salt and parsley, serve with ketchup for dipping
